Makes 2 Servings
Macros: 464 cal, fat 16g, carbs 37g, fibre 10g, protein 46g
Ingredients:
1/3 cup Vegetable Broth (or Chicken Broth)
1 1/3 Tbsp Tamari
2 Zucchini (large)
1 1/3 Tbsp Coconut Oil (divided)
2 Garlic (cloves, minced)
1 tsp Ginger (grated)
302 g Shrimp (peeled and deveined)
2/3 Yellow Bell Pepper (large, sliced)
2/3 cup Matchstick Carrots
2 2/3 Tbsp Red Onion (diced)
2 cups Asparagus (woody ends snapped off)
2 tsp Sesame Seeds
Directions:
In a small bowl, combine the vegetable broth and tamari. Set aside.
Spiralize your zucchinis into noodles and set aside.
Place half of the coconut oil in a large frying pan and heat over medium-low heat. Add the garlic and ginger and saute for a minute. Add the shrimp and saute for about 3 minutes or until cooked through. (Note: Shrimp should be pink on all sides.) Transfer the shrimp to a bowl and set aside while you prepare
the rest.
Increase heat to medium. Add remaining coconut oil to the pan along with the bell peppers, carrots, red onion and asparagus. Saute for 4 minutes or until veggies are slightly tender. Add your broth/tamari mix and stir for another 4 minutes.
Add the shrimp back into the pan along with your zucchini noodles. Use tongs to toss and coat for 1 to 2 minutes or until zucchini noodles are slightly softened.
Divide stir fry onto plates and sprinkle with sesame seeds. Enjoy!
More Greens: Add wilted spinach or kale.
Like it Spicy: Serve with hot sauce or sprinkle with red chili flakes.
Thicker Sauce: Add coconut flour or almond flour to the broth/tamari mix to thicken it.
No Shrimp: Use chicken or beef instead.
Vegan: Skip the shrimp and use edamame, chickpeas or white beans instead.
